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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
MIA'S ITALIAN KITCHEN in ORLANDO currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 6, 2026. Across those visits, DBPR recorded 10 total findings; InspectFL has detailed violation rows for 9 of them so far.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 6, 2026 shows 9 observation rows: 1 critical, 5 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
MIA'S ITALIAN KITCHEN has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [21-04-4] In-use wet wiping cloth/towel used under cutting board./cook line/removed/
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting./most plastic container on cleaned dish shelves.
- [31A-09-4] Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food cart and ice bin/removed/
- [14-14-4] Nonfood-grade basting brush used in food./used to spread garlic butter. Brush discarded by chef/use plastic (easy to clean) spatula instead/
- [01C-03-4] Mussel tags not marked with last date served.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen prep area/
- [41-17-4] Spray bottle containing toxic substance not labeled./purple liquid bottle not labeled/bar/
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./marinara sauce hot holding at 121F/less than 2 hours/reheated to 168F/
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
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